Orange Cheesecake & Strawberries
Submitted by mattyg313
Lighter orange-scented cheesecake made with cottage cheese and Neufchatel, baked on a cinnamon vanilla wafer crust and crowned with fresh strawberries and orange sections. Brighter than classic.
YIELD
1 cakePREP
20 minCOOK
50 minREADY
1 hrsThis is cheesecake with the calorie dial turned down and the brightness turned up. Instead of the usual block of cream cheese, this version blends cottage cheese with lighter Neufchatel (lower-fat cream cheese) for a silky filling that still tastes rich. A food processor purees the curds into something completely smooth; you’d never guess cottage cheese was in there.
The citrus is what makes it sing. Fresh orange juice and grated zest go into the batter, then a juicy topping of orange sections and sliced strawberries spooned over each wedge at serving. The fruit adds acid that cuts through the rich cheese and makes the dessert feel light.
The vanilla wafer crust uses only an egg white (not butter) to bind, keeping things lean. A quick 10-minute bake sets the crust so it doesn’t turn soggy under the filling.
Bake low and slow at 300°F (150°C). Low heat prevents cracks and keeps the top smooth.
Pro Tips
- Drain the cottage cheese in a sieve for 10 minutes before using if it looks watery. Extra liquid makes the filling loose.
- Process the cheeses a full 2 to 3 minutes. Any remaining curd texture ruins the silky finish.
- Cool gradually in the pan; rushing to the fridge can crack the top. Let it come to room temp before chilling.
- Run a thin knife around the edge before releasing the springform; straight pull can split the cake.
Variations
- Swap oranges for tangerines, blood oranges, or Meyer lemons for different citrus notes.
- Add fresh mint leaves to the fruit topping for herbal brightness.
- Use graham crackers or gingersnaps instead of vanilla wafers for a spicier crust.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine the vanilla wafer and cinnmon in a bowl.
In a separate bowl, whisk the egg white until foamy, blend it into the crumbs with a fork.
Spray a 9-inch springform pan with a vegetable-oil cooking spray, press the crumbs in an even layer in the bottom of the prepared pan.
Bake 10 minutes.
Cool. reduce the oven temperature to 300℉ (150℃).
In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice, orange zest and vanilla extract until very smooth.
Spoon into the prepared crust and smooth the top with a rubber spatula.
Bake until set in the center, about 35 to 40 minutes.
Cool in the pan.
Refrigerate until cold.
Loosen the sides of the cake with a small rubber spatula and remove the pan rim.
Combine the orange sections and strawberries.
Cut the cheesecake into thin wedges and spoon some fruit on each serving.
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